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Leek Patties

Bite-sized pan-fried fritters, often referred to as keftedes, represent a treasured signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes present a delicious fusion of savory ground beef with the gentle, mildly sweet flavour of fresh leeks, making them utterly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Thoroughly wash the leeks well and remove the root ends and the bulk of the dark green parts. Chop into halves lengthways then into 1.5cm slices. Transfer in a deep pan and cover with fresh water, then simmer over a medium heat for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and paprika and spice generously with seasoning. Stir well using your palms then form a several scoops into a croquette, flattening a slightly. Set on a tray and repeat for the remaining of the mixture.

Preheat oil in a frying pan to a depth of about ¾ inch over a medium flame. When the oil is ready, brown the fritters in batches until golden on both sides. (Do not fill the frying pan as this drops the temperature of the cooking oil.) Take out the ready patties to a tray lined with absorbent paper and let to cool.

Present with fresh lemon.

Spinach Patties

These amazing spinach with cheese fritters are a true pleasure. The crispy outside gives way to a soft filling. The leafy spinach brings a bright, slightly natural note, while the cheese gives a savory, savory richness. It's possible to replace the cheese with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

If using leafy greens, rinse it well, removing any hard stems, and roughly chop it into big pieces. Put in a big pot with a bit of hot water over a medium heat. Once wilted, drain in a strainer for about a quarter hour, then press out any extra water and set aside.

For previously frozen spinach, thoroughly squeeze out extra water.

Heat the oil in a frying pan over a medium heat and fry the diced onion and garlic until tender, about four minutes. Turn off the flame.

Put the cooked spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Combine well until blended. If the mixture looks too soft, mix in some more breading.

Using your hands, form the preparation into elongated patties somewhat larger than a walnut shell but more compact than an egg, and set them on a plate topped with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium flame, preheat cooking oil to a amount of about 1 centimeter. Fry the croquettes a handful for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Patties

With their crispy exterior and soft inside, these patties are not only tasty but also a wonderfully wholesome snack or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to accompany

Add the brown lentils in a pan and cover with plenty of fresh water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding additional water to ensure the legumes covered if necessary.

Stir in the cracked wheat and proceed cooking until tender. Strain the lentils and burghul completely and set aside in a container.

Heat half of the